Clearing the broth with egg whites. How to make broth clear

Calories: Not specified
Cooking time: Not indicated

Chicken broth is a versatile dish. Many dishes are prepared based on it. The broth is used to prepare soups, sauces, jellied meat, and gravy. An important criterion for its taste is the quality of the meat used. Therefore, it is advisable to use young and fresh meat products. Then the broth will turn out clear, rich and rich. You will learn how to cook delicious clear chicken broth from this recipe.
To prepare chicken broth, you can use any part of the bird: wings, thigh, drumstick, loin. The meat must be fresh. Frozen must be left in the refrigerator for several hours to completely defrost. To make the broth rich and strong, use a whole chicken. Usually it uses 5 liters of water, and the output is 3-4 liters of chicken broth. For a lighter broth, use breasts or fillets. By the way, the cooking time of the broth also affects the broth. It will be more satisfying, rich, aromatic and incredibly appetizing if the chicken has been cooked for 2-3 hours.
Having cooked such a broth, you can immediately use it to prepare any dish, for example, drink it on its own with crackers and sprinkle with herbs, or freeze it in portions for future use.

- chicken drumsticks – 4 pcs.,
- carrots – 1 pc.,
- onions – 1 pc.,
- garlic – 2-3 cloves,
- allspice peas – 3 pcs.,
- cloves – 2-4 buds,
- bay leaf – 2-3 pcs.,
- salt - to taste,
- ground black pepper - to taste.

Recipe with photos step by step:

Wash the chicken drumsticks, remove feathers or any remaining feathers, if any. Place it in a cooking pot, fill it with drinking water and put it on the stove to cook.




When the broth boils, foam appears on its surface, remove it with a slotted spoon, turn the heat to low and simmer for about 5 minutes.




Then drain the water and rinse the drumsticks.




Place them back into a clean saucepan and cover with drinking water.






Send them to cook on the stove.




Add the peeled onion, garlic and carrots to the pan. You can also add a stalk of celery.




Add bay leaf, allspice, and cloves.




Bring the broth to a boil over low heat. As soon as the first bubbles appear, immediately turn the flame down to the smallest setting. A lot of foam will no longer form, but if it appears, be sure to remove it. Then cover the pan with a lid and cook the broth on the lowest flame for 1-1.5 hours. Season half an hour beforehand with salt and ground black pepper.






As you can see, making delicious chicken broth is not that difficult. Before serving, strain it through filtration (fine sieve, gauze) and use as intended. It will also be easy to prepare and useful.

It's hard to imagine home cooking without an appetizing and golden meat broth. It is good as an independent dish and is the basis for preparing soups, jellied meat, porridges, meat and vegetable stews, gravies and sauces. Chicken broth is traditionally used to treat a lingering cough, and in order for children to take this “medicine” with pleasure, the broth must be appetizing and rich. It’s not so difficult to cook a delicious meat broth if you know some tricks and don’t skimp on meat.

How to prepare meat broth: which meat to choose

For beef, always choose meat from bulls that are no more than three years old. Veal cooks quickly and is ideal for broth because it is healthy, soft, juicy, lean and contains a lot of collagen, which releases gelatin when cooked. The best pork for broth is lean and tender bacon pigs with a very thin layer of lard, while lamb should be fresh and tender. Chicken broth is made from farm-fresh chickens that are raised without hormones, antibiotics, and never frozen. This is especially important if the broth is intended for baby food or for maintaining strength during illness. Rabbit, poultry and its offal, offal, meat bones and smoked meats are perfect for broth. Using different types of meat makes the broth more tasty and rich.

Best Cuts for Concentrated Meat Broth

The most delicious is obtained from meat with connective tissue, which releases gelling substances into the broth, making it rich and thick. Cuttings from different parts of an animal carcass differ in quality and nutritional value, so experienced chefs can determine the “suitability” of meat at first glance. Beef brisket, ham and neck, pork and lamb shoulder, lamb ribs, shanks, brisket and neck are ideal for broth. Rabbit and poultry for broth can be boiled whole or in parts, it all depends on your culinary preferences. It is best to use fresh meat, but it is not always possible to buy it, so meat from the freezer will do. The main thing is that it is defrosted according to all the rules at room temperature.

How to put meat in water

It is ideal if you cook the broth using spring, well, filtered or bottled water, which must be soft. This is one of the secrets of making delicious broth. So, well-washed pieces of meat are poured with cold water and the pan is placed on the fire. Why do we take cold water and not boiling water? The fact is that when heated slowly, the meat releases extractive substances and saturates the broth with them. If you immerse the meat in hot water, the proteins immediately coagulate, and a film instantly forms on the surface of the meat. It turns out that all the nutrients remain in the pulp. In this case, the meat turns out tender, juicy and aromatic, and the taste of the broth, unfortunately, leaves much to be desired.

For this reason, to create an appetizing broth, the meat is poured only with cold water, and you should not cut it into small pieces. The meat should release its juices slowly to enrich the flavor of the broth. The more water, the less concentrated the broth will be - usually take up to 3 liters of water for 1 kg of meat with bones.

How to cook clear meat broth

To make the broth transparent, some housewives pre-soak the meat for several hours in cold water, and then cook it, draining the old water. Naturally, the water will evaporate during the boiling process, but you should not add it, otherwise the broth will become cloudy and its taste will disappoint you.

Do not allow the liquid to boil violently and remove the foam in time, which will settle to the bottom in large, ugly flakes, and the broth will lose its appetizing appearance. An onion or eggshell gives a good effect - they are added to the water at the beginning of cooking. After the broth is ready, you must strain it, otherwise it will be cloudy. And, by the way, if you cook broth only from boneless meat tenderloin, it will turn out much clearer.

Vegetables, spices and herbs

Classic additives for preparing meat broth are carrots, celery root and onions. For taste, you can add turnips, garlic, cloves, black peppercorns, various roots and tied bunches of herbs. The French flavor the broth with the famous Bouquet Garni, which includes thyme, leek, bay leaf and parsley. If you first fry the vegetables in a frying pan without oil or bake them in the oven, the taste and aroma of the broth will be more original and vibrant. Vegetables are added half an hour before the dish is ready. Interestingly, if you add onion skins to the water, the broth will acquire a golden color, and a piece of dry cheese will give it an unusual piquancy.

A few subtleties of cooking broth

Before boiling, close the pan tightly with a lid, and then cook without a lid, so that drops of evaporating moisture do not spoil the taste of the dish. Fat that appears on the surface is usually removed, and not only for dietary purposes. The fact is that a large amount of fat gives the broth an unpleasant oily-soapy taste. But don’t rush to part with this valuable product—you can use it to fry vegetables to season soups.

It’s good if the pan has thick walls and a bottom. This will allow the broth to cook evenly and slowly, which will improve its taste and aroma. It is better to add salt at the very end, you don’t know how much liquid will boil away during the cooking process, and it will be very annoying if the broth turns out to be too salty.

How long does it take to cook the broth? Already, appetizing smells are spreading throughout the apartment, and the stomach begins to growl treacherously, and the household members eagerly glance at the clock - when is it time for lunch? Veal and rabbit broth is cooked for up to 1.5 hours, until beef or smoked meat is ready you will have to wait longer - 2.5-3 hours, pork - up to 2.5 hours, chicken - 1-2 hours, and lamb - up to 2 hours . The main thing is not to overdo it, as overcooked broth takes on an unpleasant taste.

There is another way to check the readiness of the broth - pierce the meat with a knife. If the knife enters the pulp easily, it means the meat is cooked and you can separate it from the bones. The bones are usually cooked for some more time, and the meat is either cut into pieces and returned to the pan, or left for a second course. After straining the broth, the bones, vegetables and spices are thrown away - they have done their job and imparted vitamins, nutrients, taste and aroma to the dish.

If you don’t have time and need to cook a quick meat broth, you can make it from minced chicken, beef, lamb or pork. The cooking technology remains the same, and the time is reduced to half an hour. However, it is advisable to let the broth brew for 20 minutes and then serve. In a slow cooker, meat broth takes the same amount of time to cook, but the cooking process is greatly simplified. You will still have to remove the foam, since scientific and technological progress has not yet gone so far as to entrust this important task to technology, even the smartest.

The fragrant, appetizing and clear broth is ready. In ancient recipes, it is advised to pour 1 tbsp into each plate of meat broth. l. madera. Or you can do it simple - with fresh herbs, homemade pies, golden brown croutons and toast. You can store the broth in the refrigerator for several days, but it usually disappears from there faster - it’s too tasty!

The question of how to make chicken broth clear and golden seems to never lose its relevance. This is because most housewives most often prepare broth from poultry, due to its greater availability and lower fat content, and chicken-based broth is known for its tendency to create a lot of noise on the surface during cooking. There are many ways to properly cook poultry or purify ready-made broth, and each of them deserves the right to exist, which is why we decided to talk about them in the recipes below.

How to make chicken broth clear?

Making clear chicken broth from scratch is quite easy. The first step is to decide on the piece of meat that you decide to use for the broth. You won’t get a clear broth from fillet alone, since white meat is more prone to making noise on the surface than other meats. Therefore, we recommend taking ham or a whole carcass with skin - such a broth will be rich and after boiling the meat can be peeled off the bone and immediately sent to.

Having decided on a piece, it is first washed, then dried, and then placed in a pan and filled with water. The first broth is designed to collect ichor and other debris remaining in the bird, so there is no need to monitor its cleanliness. Place the pan with chicken on the highest heat, let the liquid boil and cook for about 5 minutes. Then drain the water and rinse the carcass and pan very thoroughly. Fill the bird with fresh water and put it on the fire again, but now at the lowest setting so that the water does not boil under any circumstances. Another key to clean broth is to avoid cooking the bird for hours. A broth from a whole carcass will take about an hour and a half, while a broth from a ham or back will be ready after 40 minutes. Root vegetables, as well as fresh and dried herbs, can be cooked with the poultry.

During the entire cooking, the broth should not be disturbed in any way, but the foam from the surface should be skimmed off regularly.

You can add a wide variety of soup ingredients to the finished broth. If you don’t know how, then keep in mind that mealy boil clear chicken broth and the ingredients make the broth cloudy, and therefore it is better to boil the noodles separately and put them in the soup at the end of cooking.

If you have long wondered how to cook chicken broth clear and golden, then the secret is very simple. You can avoid adding bouillon cubes and other unnecessary spices if you use it to cook fatty domestic chickens. If you don’t have access to homemade chicken, then add roasted carrots to the soup; it will also give it a pleasant yellowish tint.

To make the chicken broth clear, you can strain it through a double layer of gauze or mix it with whipped egg white and strain after it has been folded.

Every housewife should learn how to cook broth correctly so that it is clear. It is used for aspic, soup, jellied meat and sauce.

Meat based decoction or fish is an independent dish, so when cooking these products you need to follow some rules.

But it doesn’t always turn out to be the right shade. In this case, you can use some tricks to make the broth clear and appetizing.

Why is chicken broth cloudy?

Chicken broth is loved not only by adults, but also by children. It is best to cook it from poultry to make it richer and more pleasant to taste.

You should not buy from the broiler market. Before cooking, the bird should be chilled, but not frozen.

There are several important reasons that affect transparency:

Cooking chicken broth requires close attention from the owner. To avoid mistakes, you need to know why it became cloudy.

Based on it, you can prepare a delicious mushroom soup with noodles or vermicelli.

Why are fish and meat broths cloudy?

To prevent the fish broth from turning out cloudy, you need to know what products to prepare it from. Suitable for cooking are ruffe, perch and pike perch, which have good taste.

Before cooking perch and ruff, all the insides are removed from them. They are boiled whole, the skin is not removed.

If pike perch is used, the bones and skin are removed from the fish, from which a rich decoction is prepared.

The water must be heated gradually in several stages. It should simmer over low heat. After boiling, the resulting foam is removed.

To improve the taste during cooking, it is recommended to add finely chopped vegetables, herbs and various roots. The duration of languor is about one hour.

If the broth becomes cloudy after cooking, you can use protein to lighten it. Take two eggs, separate the whites and pour them into hot water.

The pan is placed on low heat, so that the protein coagulates. It perfectly clarifies the broth and makes it completely transparent.

What to do with meat before cooking and all the tricks of its preparation:

1. The pieces of meat are washed thoroughly under cold running water. Housewives need to carefully remove any remaining blood.
2. It is placed only in cold water. With this cooking mode, meat products gradually release their juice and fats, so the broth will be tasty and rich.
3. Bring the water to a boil over high heat. which is then reduced and the foam is removed.
4. It is important to cover the pan loosely with a lid. so that the water does not boil and remains clear.
5. The foam is removed with a slotted spoon or spoon. It is advisable to remove any fat that forms on the surface of the water during boiling.

How to turn cloudy broth golden?

To prepare clear broth from beef or pork, you must adhere to the following technology:

1. Preparation of products. Vegetables are peeled and cut into cubes or bars.

   The meat is washed under running water and thrown into the water whole so that it releases its nutritious juice. Chicken requires more careful processing and the skin must be removed.

   Thanks to this, the finished dish will not be greasy.

2. Meat is poured with cold water and never put it in boiling water to boil. This is due to the fact that its surface is quickly covered with a dense film and the juice remains inside.
3. After the water boils It is necessary to remove the foam with a slotted spoon. You can't let it settle to the bottom.
4. In 20 minutes Before the end of cooking, add vegetables and spices to taste.
5. Vegetables must simmer over low heat. The duration of cooking chicken meat is 1.5 hours. Pork and veal are cooked within two hours.
6. Next, the meat is removed and the broth is filtered through a fine sieve or using several layers of gauze.

To clarify and correct cloudy meat broth from pork, lamb and beef, you need to use a special pull.

To do this, remove the fat with a spoon. which has formed on the surface, and filter the broth. The best and proven option for a guy is egg whites.

They are added at the rate of one protein per two liters of water. The finished mass is poured into the boiling broth, it is curdled and the broth can be filtered.

It is prohibited to add acidic absorbents, which spoil the taste of the dish.

Chicken broth can be given a nice golden color. To do this, add a whole onion with peel to the water while cooking meat.

It can also be boiled separately and add the liquid to the pan with the broth.

This option is used to give the color a beautiful shade. The broth is also enriched with nutrients.

How to clarify beef broth for jellied meat?

To prepare beef broth They use meat from young bulls whose age does not exceed 3 years. It is quite tender and juicy.

When choosing pork, you need to pay attention only to bacon breeds. The pieces of meat have a good layer and some fat. The broth is aromatic and tender.

To clarify beef broth and to prepare jellied meat, you can also use an egg white-based strain.

To the finished mass add 100 grams of ground beef. This is the best absorbent and helps to clear the broth and make it clear. Minced meat saturates it with nutrients.

Useful video

Description

Beef broth Every housewife should be able to cook, because although it is not an independent dish, it still represents the basis for many first and some second courses.

If you are just mastering culinary skills, then this step-by-step cooking recipe with photos will come in handy. He will teach you how to properly prepare a delicious beef-based meat broth, so that it also turns out transparent.

In general, there are many varieties of broths. They are prepared on the basis of vegetables, mushrooms, as well as animal and poultry meat. However, in this case we will focus on beef. The broth based on it has a pronounced and quite pleasant taste.

So let's start learning!

Ingredients

• 
  (1 kg)
• 
  (100 g)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (3 pcs.)
• 
  (1 PC.)
• 
  (5 peas)

Cooking steps

The best choice for making broth is a boneless shank. Before cooking, rinse it thoroughly in warm running water. Then you need to lower the shank into a deep pan, fill it with three liters of water and put the pan on high heat.



To make the broth more appetizing and aromatic, we will add vegetables to it. So, we peel the carrots, wash them thoroughly, and then cut them lengthwise into two halves. Then let's start processing the leeks. It must be thoroughly washed and cut into large pieces. Also at this stage we will also deal with the onion. It should be peeled from the top peel, its roots cut off and cloves stuck into it (see photo below).



As soon as our broth comes to a boil, the heat needs to be reduced. Throughout the entire process of cooking meat, you need to skim off any foam that will form.



When the foam stops forming when cooking the beef, this will be a signal to add vegetables to the pan. You need to cook them together with meat for at least one hour.



At the moment when the vegetables become completely soft, they will need to be removed from the pan. You will also need to remove spices from the pan. Then we continue to cook the beef for another forty minutes, until the meat is completely cooked.



When the beef broth is ready, you will need to strain it. We also recommend removing excess fat. To do this, the broth will need to be cooled and all fat removed from the surface.